Grease a 9 x 13 inch baking dish and set aside. Saute sausage in a medium saucepan over medium heat until browned, breaking up with a wooden spoon into small pieces. In a separate saucepan, saute mushrooms in 1 tbsp olive oil until liquids have been released and mushrooms are soft.
Add shallots and garlic to meat mixture and cook for 3 minutes. Add sun-dried tomatoes, mushrooms, spinach, and half of the basil and cook until spinach is wilted. Spread sausage mixture in prepared dish.
Whisk eggs, half and half, milk, 1 cup cheese, and salt in a large bowl. Pour egg mixture over sausage mixture in dish. Sprinkle with remaining cheese and basil.
The casserole can be covered and refrigerated overnight, or baked immediately. If baking immediately, bake at 375F for 30 minutes, or until top is golden brown and an inserted knife comes out clean. Allow to stand for 5 minutes before slicing and serving.
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|Serving Size: 1 Recipe (2569g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2901 (67%)|
|Amt Per Serving||% DV|
|Total Fat 322.3g||430 %|
|Saturated Fat 138.9g||695 %|
|Monounsaturated Fat 120.1g|
|Polyunsanturated Fat 32.1g|
|Cholesterol 4131.4mg||1271 %|
|Sodium 7077.4mg||244 %|
|Potassium 5389mg||142 %|
|Total Carbohydrate 83.7g||25 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 77.4g|
|Protein 283.9g||406 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4362
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